- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 239.0
- Total Fat: 15.6 g
- Cholesterol: 49.0 mg
- Sodium: 442.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.3 g
- Protein: 17.7 g
May's Chicken and Peanut StewSubmitted by: KATHIE_B
IntroductionServe over rice. We like roasted butternut squash as a side dish. Serve over rice. We like roasted butternut squash as a side dish.
3 pounds boneless skinless chicken thighs
cayenne pepper to taste
2 tablespoons olive oil
4 onions, peeled and chopped
2 cloves garlic, minced
1 28-oz. can chopped tomatoes (with juice)
3 cups chicken stock
8 oz. peanut butter
I brown my chicken in batches since my pan won't hold all the pieces without crowding.
If the stew is too thick add more water and/or stock.
Heat olive oil over medium heat in large heavy-bottom Dutch oven. Saute chicken in oil with garlic and onions for 15 minutes, until chicken is cooked through. Remove chicken and onions and deglaze pan with 1 cup of chicken broth, scraping to loosen any browned bits. Put chicken and onions back in the pan. Add the tomatoes and cook for another 5 minutes.
Mix the peanut butter with the remaining 2 cups of chicken broth. Stir into chicken and cook for another 5 minutes.
Serving Size: makes 12 servings